This tasty Moroccan soup is traditionally eaten to break the daily fast during the month of Ramadan, but it is also a delicious midweek dinner, or light winter snack!
2H 30M
2H 50M



1.Place chickpeas in a medium bowl, cover with cold water; stand overnight. Rinse under cold water; drain.
2.Melt butter in large heavy based saucepan over a high heat, add the lamb, onions and garlic; cook, stirring, for 6-8 minutes or until browned lightly. Season with salt. Add spices, cook stirring for 1 minute or until fragrant. Stir in drained chickpeas, cook stirring for 2 minutes.
3.Add the beef stock and 1litre (4 cups) of water to the pan, bring to the boil. Cover the pan, reduce heat and simmer for 1 hour.
4.Using a large metal spoon or paper towel remove and discard the scum from the surface of the soup.
5.Stir in tomatoes and lentils, simmer, covered, for 1 hour.
6.Add flour to a cup or small bowl. Gradually stir in ¼ cup (60ml) cold water, mix to a smooth paste. Gradually stir the flour paste into the soup. Simmer, uncovered, stirring occasionally for about 20 minutes or until soup has thickened.
7.Just before serving stir in lemon juice and coriander.

Suitable to freeze. Not suitable to microwave.


Related stories